Pearl Barley and Vegetable Minestrone

Pearl Barley and Vegetable Minestrone


1/4 cup uncooked pearl barley
6 cups vegetable broth or chicken broth, low sodium-preferred
2 zucchini, diced
1 medium onion, finely chopped
1 big potato, peeled and diced
2 celery stalks, diced
1/2 pound (8 ounces) swiss chard, tough stalks removed and diced
2 medium carrots, diced
2 medium tomatoes, diced
4 ounces green beans, chopped
4 ounces cabbage, chopped
1/4 cup finely chopped parsley
1/4 cup finely chopped basil
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons parmesan cheese, grated (more if desired)
1 tablespoon extra virgin olive oil


Rinse the barley and put them in a saucepan with the vegetable broth. Add all the vegetables except the parsley and basil.

Over medium heat, let the soup boil then simmer on low heat for 1-1/2 hours. While cooking, stir occasionally to avoid the vegetables from sticking at the bottom of the saucepan.

Add the parsley and basil in the middle of cooking then season with salt and pepper.

When it is cooked, turn off the fire then add the Parmesan (amount depends on you) and drizzle with fresh extra virgin olive oil.

Serve while hot.

Nutrition Facts

Yields: 8 servings
Serving Size: 1-3/4 cups
Calories: 323
Total Fat: 6 g
Saturated Fat: 2 g
Trans Fat: 0 g
Cholesterol: 3 mg
Sodium: 175 mg
Carbohydrates: 57 g
Dietary Fiber: 15 g
Sugars: 13 g
Protein: 17 g

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